HomeResultsPublicationsDigestibility and muscle retention of astaxanthin in Atlantic salmon, Salmo salar, fed diets with the red yeast Phaffia rhodozyma in comparison with synthetic formulated astaxanthin

Digestibility and muscle retention of astaxanthin in Atlantic salmon, Salmo salar, fed diets with the red yeast Phaffia rhodozyma in comparison with synthetic formulated astaxanthin

Published 2007

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Publication details

Journal : Aquaculture , vol. 269 , p. 476–489 , 2007

Publisher : Elsevier

International Standard Numbers :
Printed : 0044-8486
Electronic : 1873-5622

Publication type : Academic article

Contributors : Bjerkeng, B.; Peisker, M.; von Schwartzenberg, K.; Ytrestøyl, Trine; Åsgård, Torbjørn Einar

Links :
DOI : doi.org/10.1016/j.aquaculture....

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Trine Ytrestøyl

Trine Ytrestøyl

Senior Scientist